JPS6066938A - Improved nonadherent chewing gum - Google Patents

Abstract

PURPOSE:The titled gum having improved ability to prevent chewing gum from attaching to artificial teeth, improved fragrance and stability with time, obtained by blending a chewing gum base composition consisting of an elastic material, vinyl acetate resin, hydrocarbon, emulsifying agent and an inorganic substance with a gum component. CONSTITUTION:A chewing gum composition obtained by kneading (A) 10-30 wt% elastic material of preferably polyisobutylene, etc. with (B) 10-35wt% vinyl acetate resin, (C) 20-45wt% hydrocarbon such as preferably petroluem microcrystalline wax, etc., (D) 2-10wt% emulsifying agent such as preferably fatty acid monoglyceride, etc., and (E) 8-20wt% inorganic substance such as preferably calcium carbonate, etc. is blended with ordinary gum component, to give improved nonadherent chewing gum suitable for artificial teeth.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of the Invention] The present invention is directed to an improved non-stick chewing gum, and more particularly, to a chewing gum base composition comprising a specific type and proportion of ingredients, including the addition of conventional gum ingredients. The present invention relates to a non-adhesive chewing gum made of additives and mixed, which is particularly suitable for people with dentures.

[Prior art and its problems]

It is known that chewing gum has a specific viscoelasticity and therefore tends to adhere to the tooth surface due to interfacial force. This tendency to adhere to methacrylic acid-based synthetic resin is greater than that of human natural teeth.

It is even more severe for inlays, dentures, and dentures made of amalgam, palladium alloys, chromium alloys, etc. Therefore, for people who are forced to wear dentures due to damage or loss of their natural teeth due to tooth decay, alveolar pyorrhea, etc., this poses a major obstacle to the use of chewing gum.

In order to deal with this problem, several chewing gum compositions that are less likely to cause denture adhesion have been proposed, but all of them lack the prevention effect and also suffer from deterioration of chewing comfort, deterioration of flavor, and poor stability over time. It comes with drawbacks such as deterioration, so when considered as a total product, it is foolish to say that it is of satisfactory quality. For example, U.S. Pat. No. 3,255,018 discloses the addition of gelatin tannic acid adducts to chewing gum;
Since tannic acid is water soluble, l! li It is eluted during a long period of time, and the effect of preventing adhesion to contact surfaces is not permanent. Furthermore, Japanese Patent Application Laid-Open No. 51-121560 discloses a non-adhesive gum base consisting of a combination of an elastic material, an inorganic auxiliary agent, and a hydrogenated oil and fat, which has already been made into a component and has a good ability to prevent denture adhesion. ), but the texture has a strong base material feel and lacks softness,
Furthermore, hydrogenated fats and oils, which are essential components, are easily dispersed, and therefore, stability over time is low, resulting in deterioration of gum flavor. Furthermore, JP-A-57
Publication No. 208955 discloses lecithin and its derivatives, non-stick rosin containing hydrogenated wood rosin glycerin ester as an elastomer solvent, non-stick chewing gum using rosin derivatives and their polyhydric alcohol esters. However, these ingredients are gum-based resin substances similar to those contained in natural elastic bodies such as chicle, and because they inherently have strong stickiness, chewing gum HA Kankan Luba 1μ Sushi containing these ingredients has a Danban threshold; Tadasu style chini,
Lecithin and its derivatives also have the disadvantage of having a specific odor and deteriorating flavor.

The present invention has succeeded in developing a non-adhesive chewing gum that has a sufficient ability to prevent denture adhesion and yet has a quality that is comprehensively satisfactory as a luxury product.

Resins such as natural chicle and rubber, which are commonly used as raw materials for chewing gum in Europe, are used as natural elastic bodies, rosin or its derivatives, and their polyhydric alcohol esters to improve the chewing comfort of chewing gum. It is an extremely effective raw material. However, on the other hand, these raw materials have extremely strong adhesive properties, especially the tendency to adhere to dentures, so when used in combination with other raw materials, it is difficult to produce non-stick chewing gums of sufficiently satisfactory quality regardless of the ratio. It is difficult to

Therefore, as a result of intensive research and repeated improvements, the inventors of the present invention have developed a 4F elastic body of a fixed type and proportion, vinyl acetate resin, hydrocarbon,
By composing the chewing gum base with inorganic substances and emulsifiers, we have succeeded in significantly reducing the tendency to stick to dentures, and at the same time creating a chewing gum TM that can be added to chewing sensation, flavor, stability over time, etc. .

The elastomer, vinyl acetate resin, and hydrocarbon, which are essential raw materials of the present invention, each exhibit a certain degree of tackiness, that is, a tendency to stick to dentures, when used alone, but when they are combined in a specific proportion and in combination with a specific proportion of an emulsifier and an inorganic substance, It was discovered that non-adhesive chewing gum that does not adhere to dentures can be obtained by using this method.

[Purpose of the invention]

Therefore, the object of the present invention is to provide an improved non-adhesive chewin 30% by weight that has improved ability to prevent denture adhesion and also has good grip, flavor, and stability over time, and a vinyl acetate resin of 10 to 65% by weight. Hydrocarbon 20-45% ffi
, emulsifier 2-10M scenery, inorganic 8-20 foot '11
This is achieved by adding and mixing conventional gum ingredients to a chewing gum base composition consisting of 1% chewing gum base composition.

As the elastic body which is one of the components of the present invention, an elastic body selected from a mixture of polyinobutylene, isoprene-isobutylene copolymer, polyimprene (natural rubber), and the like is used. Commercially available polyimbutylene includes those with an average molecular weight of 40,000 to ao, medium degree of polymerization, and those with an average molecular weight of 300,000 to 500,00.
There are two types: one with a high degree of polymerization of 0, and the former has soft elasticity with elongation, while the latter has strong rubber elasticity.

Therefore, when polyisobutylene is used as the elastic material, it is desirable to use both together, and the weight ratio of the former to the latter is 2:1 to 5:1, preferably 2.5:1 to 5.5.
: The range is 1.

The latter, that is, when the degree of high polymerization increases beyond this range, the texture becomes lumpy and hard, whereas when the degree of medium polymerization increases beyond the above range, the viscosity becomes stronger, which is the object of the present invention. will no longer match. The elastic material is used in an amount of 10 to 30 g, preferably 16 to 23 g, based on the chewing gum base. If it is less than 1 g, the elasticity will be insufficient, while if it exceeds 30%, it will have a strong rubbery feel and will be uncomfortable to chew. Getting worse.

Regarding the vinyl acetate resin, which is the second component of the non-stick chewing gum of the present invention, its various physical properties and effectiveness as a chewing gum base material vary depending on the average degree of polymerization. The term "average degree of polymerization" herein refers to the average value of the degree of polymerization of vinyl acetate resin molecules having a normal distribution, rather than vinyl acetate 7M resin having a single degree of polymerization.

Generally, vinyl acetate resin becomes very hard when its average degree of polymerization exceeds 600, whereas vinyl acetate resin having an average degree of polymerization of about 100 is soft.

What should be noted is that, for example, commercially available vinyl acetate resins often have a normal distribution with an average polymerization degree of around 7 and 200;
When 40 parts of vinyl acetate resin is combined with 50 parts of a vinyl acetate resin with an average polymerization degree of 200 and 10 parts of a vinyl acetate resin with an average polymerization degree of 600, the apparent degree of polymerization will be 200, but in the latter case, the average polymerization degree is Vinyl acetate resin 1j1 with an average degree of polymerization of 100 maintains the hardness of the gum and does not reduce its elasticity even after being chewed for a long time, while one with an average degree of polymerization of 100 helps maintain the smoothness of the gum structure.

Thus, compared to a generally commercially available vinyl acetate resin with a normal distribution and an average degree of polymerization of 200, the effect on quality is clearly different.

In particular, in the present invention, natural chicle, rosin, and polyhydric alcohol esters of rosin derivatives, which serve as binders for chewing gum raw materials, are not used, and the texture tends to be insufficiently smooth. Using a vinyl acetate resin having an average degree of polymerization is extremely advantageous in terms of quality improvement. In this case, the combination ratio of a low average polymerization degree and a high average polymerization degree shows a critical effect, with a low average polymerization degree of 80 to 150 and a medium polymerization degree of 600 to 1,500. It is desirable that the ratio of high polymerization degree to high polymerization degree is 4:1 to 1:2, preferably 2.5:1 to 1:1.5; if there is too much low polymerization degree, softening will be noticeable. On the other hand, if there are too many polymers with a medium to high degree of polymerization, the gum will become too hard. Note that for vinyl acetate resins having a normal distribution and an average degree of polymerization in the range of 150 to 600, there are no particular restrictions on the addition ratio. In the present invention, the total amount of vinyl acetate resin based on the chewing gum base is 10 to 351b, preferably 18 to 308b.
~30% by weight is used.

The hydrocarbon, the third component in the non-stick chewing gum of the present invention, generally consists of petroleum waxes, including paraffin wax and microcrystalline wax. Both of these are mixtures of various types of hydrocarbons with different molecular weights and molecular structures. Although many have relatively high molecular weights, there is no clear boundary between the two. Petroleum waxes are composed of highly saturated hydrocarbons, so oils and fats (including hydrogenated and partially hydrogenated oils and fats), rosin, and polyvalent rosin derivatives are also used as secondary plasticizers. It is chemically inert and less susceptible to oxidation than alcohol esters, and therefore contributes to improving the stability of gum over time. Petroleum wax is separated from crude oil and is originally chemically inert, but its inertness can be further increased by hydrogenation treatment5.
This results in something more suitable for the purpose of the invention. The amount of hydrocarbon used is 2% by weight of the chewing gum base composition.
The ratio is 0 to 45 weight ratio, preferably i/'i 60 to 40 weight ratio. If it is less than 20%, the UF armoring effect will be insufficient, while if it exceeds 45%, the gum will become soft and the structure will become coarse.

The emulsifier, which is the fourth component in the non-stick chewing gum of the present invention, includes fatty acid monoglyceride, diglyceride, acetylated monoglyceride, trianeptene,
Polyglycerol fatty acid esters or mixtures thereof are used to act as a plasticizer for elastic bodies and chewing substrates such as vinyl acetate resin, and soften the substrate window to provide a smooth chewing sensation. Grant.

However, it is relatively easy to oxidize compared to other ingredients, so it should be avoided to use more than the necessary amount as a plasticizer, and it should be used in an amount of 2 to 10% by weight based on the chewing gum base.
, preferably in an amount of 3 to 6M.

Finally, the fifth component, a mineral as a filler, is selected from calcium carbonate and Merck and has the effect of increasing non-stick properties. Amount used: 8 to 20 times per chewing gum base, preferably 12 to 182 to 18 times
If the amount is less than 8% by weight, the effect of preventing denture adhesion will be poor, while if it exceeds 20%, the structure will become coarse and the chewing sensation will deteriorate.

When producing the non-stick chewing gum of the present invention, the additive components added and kneaded to the chewing gum base composition consisting of the above five components are conventional gum components, such as sweeteners (natural and acidic sweeteners), % flavor, , humectants (eg, glycerin), and any other ingredient well known in the art.

Furthermore, the gum base manufacturing process and the chewing gum manufacturing process in manufacturing the non-stick chewing gum of the invention are also not critical to the invention, and any manufacturing equipment and manufacturing conditions can be used.

[Embodiments of the invention]

The present invention will be explained below with reference to Examples, but is not limited thereto. In the description of Examples, the number of parts is by weight unless otherwise specified.

In the following Examples and Comparative Examples, the gum base and chewing gum were prepared in 7"L units as follows.

Gum base: The types and amounts of ingredients shown in Examples 1 to 6 and Comparative Examples 1 to 6 below are kneaded using a high-shear mixer, and at this time, the high-density elastic material that imposes a load on mixing is kneaded with wax or inorganic ingredients. After.

A mixer is heated to 110 to 120°C, and other ingredients are added and mixed as appropriate to produce a gum base. Note that high-speed shear mixing may be performed in a short time using a pressurized mixer or the like.

Chewing Gum For the gum base obtained in the above gum base production process, using a general mixer for chewing gum production, 22 parts of gum paste was mixed with 56 parts of ground granulated sugar, 8 parts of glucose, 12 parts of Co7'/lap, and 1.5 parts of glycerin.
Spearmint gum was prepared by mixing 5 parts of spearmint flavor and 0.5 part of gold.

A sensory evaluation test, a comparative test for adhesion to a denture base material, and a comparative test for stability over time were conducted on each of the chewing gum samples produced in this way, and the results shown below were obtained.

Example 1 Gum base was produced by kneading all of the following ingredients: Bi-average molecule 1
4oo, ooo polyisobutylene 5 parts average molecular weight 5
0,000 polyimbutylene 15 parts Average degree of polymerization 10
Vinyl acetate resin with an average degree of polymerization of 0 6 Vinyl acetate resin with an average degree of polymerization of 200 18 Vinyl acetate resin with an average degree of polymerization of 600 6
Microcrystalline wax 28 Parafine wax 4 Fatty acid monoglyceride 5 Calcium carbonate 15 Total 100 Example 2 A gum base was prepared by mixing the following ingredients: Polyisobutylene with an average molecular weight of 400.000 4 parts 1 50.0
00 12 Natural polyisoprene 4 Vinyl acetate resin with average degree of polymerization 100 4# 200 1
5 N 350 4 z 800 z 3 Microcrystalline wax 32 Fat monoglyceride 2-part acetylated monoglyceride 4 Talc 16 Total 100 Example 6 A gum base was prepared by mixing the following ingredients: Imprene-imbutylene copolymer 5 Part average molecule i50,000
Polyimbutylene 16 Average degree of polymerization 100 #acid vinyl resin 5200 z, B' 500 #6 11.000 1 2 Microcrystalline wax 28 Paraffin wax 1゜Acetylated monogυ Celite 5 Talc 15 Total 100 Comparative example 1 Polyisobutylene with a two-average molecular weight of 400,000 prepared by mixing the following components to produce a gum base: 6 parts 50.000
15 Vinyl acetate resin with average degree of polymerization 200 26 Hydrogenated vegetable oil
14 Partially Hydrogenated Vegetable Oil 22 Fatty Acid Monoglyceride 5 Calcium Carbonate 15 Total 100 Comparative Example 2 A gum base was produced by mixing the following ingredients: Polyimbutylene with an average molecular weight of 400,000 6 parts 50.000
#16 Vinyl acetate resin with average degree of polymerization 200 25 hydrogenated vegetable oil 2
2 Microcrystalline wax 10 Partially hydrogenated rosin ester 4 Lecithin 2 Calcium carbonate 15 parts N) *o.

Comparative Example 6 A gum base was prepared by mixing the following ingredients: natural chicle 23 parts average molecular weight polyisobutylene of 50,000 8 vinyl acetate resin with average degree of polymerization 200 22 microcrystalline wax 20 partially hydrogenated rosin ester 10 months d Fatty acid monoglyceride 2 Calcium charcoal 15 Total j00 Sensory evaluation test included 7″1. Examples 1 to 6 and Comparative Example 1 were administered to 40 denture owners who had dental crowns placed on their teeth or molars. The subjects tasted the chewing gums produced from GumPace and evaluated the degree of denture adhesion and chewing comfort.

Evaluation criteria A BC Degree of denture adhesion No adhesion at all Slight adhesion Kana adhesion Comfortable to chew Good Average Poor Results > 6 minutes of chewing gum, 20 mm in diameter, 0.5 mm thick.
Molded into a disk and placed on the sample stage of the rheometer,
A molar-like attachment made of methacrylate m with a diameter of 10 mm and having a groove of 0.5 m in depth was bitten into the molded gum disc marked θσ with a constant pressure, and then the sample stage was moved in the opposite direction. The time for the gum to completely separate from the attachment was measured.This time is a measure of adhesion.
The shorter the length, the lower the layering properties of the gum.

Kuayu Ka> 123 123 The regression value (POV) is measured, and the lower the value, the better the stability over time of the gum. <Results> 123 123 3 months at room temperature 0.8 0,9 1, 2 6,0 6.0
4.3 Tsuneki 6 months 1.2 1,0 1,5 15.
3 5, 68.8 [Effects of the Invention] The non-adhesive chewin and gum of the present invention are usually used in chewing gum pellets consisting of a specific type Q and a proportion of an elastomer, vinegar, vinyl eggplant fat, hydrocarbon, emulsifier and inorganic material. This is a chewing gum of good quality that is particularly effective in preventing denture adhesion, and also satisfies chewing comfort, flavor, and stability over time.

Claims (1)

[Scope of Claims] (1) 10 to 30% by weight of elastic material and 10% by weight of vinyl acetate fat
To a chewing gum composition consisting of ~35% by weight, 20 to 45% by weight of hydrocarbon, 2 to 10% by weight of emulsifier, and 8 to 20% by weight of inorganic material, ordinary gum ingredients are added and mixed to form 1. . A non-adhesive chewing gum specially modified to be suitable for dentures. (2) Is the elastic material polyisobutylene, imprene-isobutylene copolymer, polyimprene (natural rubber)? 2. A sticky chewing gum according to claim 1 selected from the group consisting of: β) The elastic body has an average molecular weight of 40,000 to so, oo. Medium polymerization degree polyimbutylene and average content 30α0
A non-stick chewing gum having a high polymerization degree of 00 to 500,000. (4) The non-adhesive chewing gum according to claim 1, wherein the Mi ratio of medium polymerization degree polyisobutylene to high polymerization degree polyisobutylene is in the range of 2=1 to 5:1. (5) The non-stick chewing gum according to claim 1, wherein the vinyl acetate resin comprises a mixture of at least two types of vinyl acetate resins having a normal distribution and an average degree of polymerization of 80 to t500. i (6) Normal distribution t'' average degree of polymerization 80-150
The claim is that the weight ratio of the low polymerization degree vinyl acetate resin and the average polymerization degree vinyl acetate resin having a normal distribution of 600 to 1.500 is in the range of 4:1 to 1:2. Non-stick chewing gum according to item 5. Non-stick chewing gum according to claim 1, wherein the hydrocarbon is selected from the group consisting of petroleum-based microcrystalline wax, paraffin wax and mixtures thereof. The non-adhesive chewing gum according to claim 7, which is made of Ichiko Qtux. (9) The emulsifier is a fatty acid monoglyceride, diglyceride, acetylated monoglyceride, triacetin, polyglycerin fatty acid ester and their like. (10) The non-stick chewing gum of claim 1, wherein the inorganic substance is selected from the group consisting of calcium carbonate, Merck, and mixtures thereof.
Non-stick chewing gum as described in Section.